For this week’s review, Michael Bauer heads to Marin to check out Mill Valley Beerworks and its stereotype-breaking take on beer and vegetable pairings. The verdict? A strong 3 stars under new chef David Wilcox, formerly of Gjelina in Southern California.

Photo: The Chronicle

Choices include braised butter beans ($8) with salsa verde and a thin coating of bread crumbs; and grilled Russian kale ($8) laced with a dressing of yogurt, shallots and mint, with hazelnuts adding a pleasant crunch. I can’t remember when I had better or more imaginatively prepared vegetables.

Have you been? With beer-centric restaurants on the rise, how does Mill Valley Beerworks stack up?